Hyperlocal Tokyo

"I finally visited Saeki, a sushi restaurant I've always admired! They only offer one course, priced at ¥44,000 😳✨. It was matsutake mushroom season, and they generously served us plenty of matsutake, their aroma alone was enough to make me want to drink more sake ☺️. Every dish, from the individual plates to the nigiri, was truly impressive. It wa"

"This restaurant is unlike any other famous establishment in Tokyo. The eight-course appetizer set is not flashy, but it's full of flavor and simply delicious. The atmosphere is also very calming."

"A renowned sushi restaurant, not only in Ginza but also in Tokyo. For several years, it was considered a strong contender for a third Michelin star alongside the Ginza restaurant Aozora. However, it effectively relinquished its stars in last year's Michelin Guide Tokyo. Despite this, its popularity hasn't waned, and reservations seem even harder to"

"A renowned yakiniku restaurant in Higashi-Ginza. You don't need to say much, if you've been there, you know the taste of a long-established restaurant. The place isn't that big, and the LCD TV is wrapped in Saran Wrap. But they serve delicious meat, so I think it's a great place. Here's what I had: - Kimchi - Kakuteki - Senmai sashimi - Tongue - "

"I came here on the recommendation of a friend. It's a high-end yakiniku restaurant with private rooms. The restaurant's recommendation is the course, and you can choose from three different options. I wasn't very hungry that day, so I ordered a la carte, but everything was delicious (especially the yukke). The atmosphere and the food were truly VIP"

"I went for lunch with 3 local friends! (*´∇｀*) Esquisse, a favorite of beautiful, gourmet, and heavy-drinking friends! Lunch is more affordable and casual than dinner, so it's recommended! This was my first time visiting, so I left the reservation and course selection to them! Thank you╰(*´︶`*)╯♡ When I arrived at the reservation time, the"

"My long-awaited visit to the grand maison!🌹 From the moment the elevator doors opened, I was transported to a world beyond the ordinary, captivated within three seconds of entering. The classic cuisine was incredibly rich, a continuous stream of delights.🌹 The cepes (also known as porcini mushrooms) enveloped me with their aroma, a feast for all "

"While it's a wine bar, the quality of the food and the pairings are exceptional. The sommelier's knowledge, skill, and service are all top-notch. This is a truly skilled establishment, as evidenced by its long years of operation. Even those who are not strong drinkers can fully enjoy the atmosphere and cuisine. I believe it offers a higher level of"

"The most expensive sushi course in Tokyo. I want to be the kind of man who can casually eat here. There's a painting by Yusaku Maezawa on display. It's a favorite spot of his. When it comes to tuna, it's Kiyo-ta. This is Kiyo-ta's highest-end private dining room. Coming here makes you feel like you've arrived. Lately, there are a lot of sush"

"I made a reservation for 12:00 PM on a weekday and visited. There are two frying stations, and luckily, I was seated at the one manned by the owner, Mr. Kondo. The tempura included the head of a shrimp, two kuruma prawns, thick Australian asparagus, crunchy lotus root from Ibaraki Prefecture, bell peppers from a contracted farm that can be eaten wh"

"I arrived 10 minutes before my reservation time. I was made to wait for 10 minutes in a dark wine cellar area located at the back of the elevator hall. During the meal, the restaurant was using empty seats as a waiting area for their sister restaurant, and I saw the translator and the chef exchanging business cards. This kind of service is unaccept"

"This place is a bit of a hidden gem. The food was delicious. It's usually a popular spot for business dinners, but it's gotten much quieter since the pandemic. The dishes come out at a good pace. They're also quite filling, but personally, I would have preferred a slower pace for the food to be served. It's not a timed seating system, so I'll be su"

"【Poor Handling of Anisakis】 The sushi was delicious, but unfortunately, I found anisakis in the Kinmedai (golden eye snapper) sushi served later. Initially, I noticed a long, thin white object protruding from the sushi topping. When I poked it with my chopsticks, it wiggled, revealing it to be anisakis. The chef's response after I informed him a"

"【Check Point】 ■ The tradition has been passed down for half a century from the first generation, Master Fujimoto Hanzo, who was called the "Sushi God" and "Emperor", to the current fourth generation, Master Yoshizawa Norihiko. ■ They procure top-quality tuna from Ishikishi, a tuna wholesaler. Kiyo-da, a long-established sushi restaurant in Ginza w"

"The food was exquisite, but the dishes themselves were truly beautiful. I was amazed with each course that was brought out. The most memorable dish was the simmered Kinmedai (golden eye snapper). Generally, this type of simmered dish tends to be quite strong in flavor, or if it's a light broth with a delicious flavor, the fattiness of the fish ca"

"As the reviews suggested, the meat served after ordering a whole head of cattle is truly an artistic culinary experience. I was surprised to find not only steaks but also down-to-earth dishes like meatball soup and mini ramen. The presence of the head chef, Mr. Tanaka, is overwhelming, and the staff serves with a perfect understanding and synergy. "

"A Japanese restaurant located in a building a 1-2 minute walk from Ginza Station's B3 exit. It moved from Azabu-Jūban to Ginza last year. I had been there several times during its Azabu-Jūban days, but this was my first visit since the move. I made a reservation for the second seating on a weekday evening. The new location has a long counter with"

"Through a fortunate connection, I was able to secure a super premium seat at a restaurant run by a master chef who is considered a Living National Treasure! I started with a beer, enjoyed sushi after about 30 minutes, and finished with melon. I think it cost around 50,000 to 60,000 yen, but my memory is a bit hazy! I realized I still have "